How To Make Limburger

Limburger is a semi-soft, washed rind cheese that originated in the historical Duchy of Limburg, now divided among three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma which has been compared to foot odour. Today, most of the cheese is exclusively made in Germany, making them the sole producers in Europe.

Artisanal cheese makers prepare this cheese from pasteurised cow’s milk sourced from local, organic farms. As a result, the flavour of the cheese is mild despite the stinky aroma.

The exterior of the cheese is covered with a thin pale, orange-brown rind, an effect of regular washings with a simple brine solution.

Ingredients
• 8 litres (8 quarts) whole cows milk
• 1/4 teaspoon (1.25 ml) Mesophilic culture
• 1/8 teaspoon (0.75 ml) Brevibacterium Linens
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon Liquid Rennet (IMCU 200) diluted in 1/4 cup cool
non-chlorinated water
• 2 teaspoons Cheese Salt
• Simple Brine Solution for washing

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Видео How To Make Limburger канала Gavin Webber